There’s something truly magical about a warm, hearty bowl of soup on a crisp autumn day. This Cozy Autumn Wild Rice Soup feels like a hug in a bowl, with its creamy texture, nutty wild rice, and rich medley of vegetables. It’s the kind of dish that reminds you to slow down and savor the changing seasons, the colorful leaves, and the comforting coziness of home.
This soup isn’t just delicious—it’s a celebration of autumn’s harvest, featuring earthy mushrooms, tender carrots, and sweet butternut squash. Whether you’re enjoying a quiet evening at home or hosting a gathering, this recipe is sure to be a crowd-pleaser. It’s perfect for pairing with crusty bread or enjoying on its own. Plus, it’s vegetarian-friendly and easily adaptable for various dietary preferences.
Why You’ll Love This Recipe:
- Comfort in Every Bite: Creamy, hearty, and full of autumn flavors, it’s the ultimate comfort food.
- Packed with Goodness: Loaded with veggies, wild rice, and nourishing ingredients that are as satisfying as they are wholesome.
- Easy to Make: A straightforward recipe with minimal fuss and maximum flavor.
- Perfect for Leftovers: Like most soups, the flavors deepen over time, making it even better the next day.
Ingredients You’ll Need:
- 1 cup uncooked wild rice
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 small butternut squash, peeled, seeded, and diced
- 8 ounces mushrooms, thinly sliced
- 6 cups vegetable stock
- 1 cup unsweetened almond milk or coconut milk
- 3 tablespoons all-purpose flour (or a gluten-free alternative)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Cozy Autumn Wild Rice Soup
Step-by-Step Instructions:
- Prepare the Wild Rice
Start by cooking the wild rice according to the package instructions. This step ensures the rice is perfectly tender when added to the soup. While it simmers, you can prep the rest of the ingredients. - Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes. Toss in the carrots, celery, butternut squash, and mushrooms. Stir occasionally and cook for about 8-10 minutes until the vegetables begin to soften. - Add the Broth and Spices
Pour in the vegetable stock, followed by the thyme and sage. Stir everything together and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, allowing the flavors to meld beautifully. - Make the Creamy Base
In a separate bowl, whisk together the almond milk and flour until smooth. Slowly add this mixture to the soup, stirring continuously to avoid lumps. Allow the soup to simmer for another 5 minutes, thickening into a creamy consistency. - Combine and Season
Stir in the cooked wild rice and let the soup simmer for an additional 5 minutes to combine all the flavors. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. A side of crusty bread or crackers makes the perfect accompaniment.
Helpful Tips:
- Vegetable Variations: Feel free to swap in your favorite fall vegetables, like sweet potatoes or parsnips, for a unique twist.
- Thickening Alternative: If you prefer a thicker soup, mash some of the butternut squash pieces directly in the pot.
- Dairy-Free Option: Almond milk or coconut milk works wonderfully to keep this soup creamy yet dairy-free.
Details:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Notes:
- This soup thickens as it cools. When reheating, you may want to add a splash of broth or milk to restore the desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information:
Per serving (approximate):
Calories: 220 | Protein: 6g | Fat: 7g | Carbohydrates: 35g | Fiber: 6g
Frequently Asked Questions:
Can I use white rice instead of wild rice?
Yes, but the texture and flavor will be different. Wild rice has a nutty, earthy taste that’s hard to replicate. If using white rice, adjust the cooking time accordingly.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat before serving.
How can I make this gluten-free?
Use a gluten-free flour substitute to thicken the soup, or opt for cornstarch.
Storage Instructions:
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Related Recipes:
If you loved this recipe, here are a few others to try next:
Conclusion:
This Cozy Autumn Wild Rice Soup is the ultimate way to embrace the flavors of fall. It’s hearty, nourishing, and packed with a delightful mix of textures and tastes. Whether you’re serving it for a holiday meal or simply warming up after a chilly day, this recipe is a winner. So grab your favorite pot, gather your ingredients, and let this soup bring a little extra coziness to your autumn days.
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Cozy Autumn Wild Rice Soup
Description
There’s something truly magical about a warm, hearty bowl of soup on a crisp autumn day. This Cozy Autumn Wild Rice Soup feels like a hug in a bowl, with its creamy texture, nutty wild rice, and rich medley of vegetables. It’s the kind of dish that reminds you to slow down and savor the changing seasons, the colorful leaves, and the comforting coziness of home.
This soup isn’t just delicious—it’s a celebration of autumn’s harvest, featuring earthy mushrooms, tender carrots, and sweet butternut squash. Whether you’re enjoying a quiet evening at home or hosting a gathering, this recipe is sure to be a crowd-pleaser. It’s perfect for pairing with crusty bread or enjoying on its own. Plus, it’s vegetarian-friendly and easily adaptable for various dietary preferences.
Ingredients
- 1 cup uncooked wild rice
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 small butternut squash, peeled, seeded, and diced
- 8 ounces mushrooms, thinly sliced
- 6 cups vegetable stock
- 1 cup unsweetened almond milk or coconut milk
- 3 tablespoons all-purpose flour (or a gluten-free alternative)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Wild Rice
Start by cooking the wild rice according to the package instructions. This step ensures the rice is perfectly tender when added to the soup. While it simmers, you can prep the rest of the ingredients. - Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes. Toss in the carrots, celery, butternut squash, and mushrooms. Stir occasionally and cook for about 8-10 minutes until the vegetables begin to soften. - Add the Broth and Spices
Pour in the vegetable stock, followed by the thyme and sage. Stir everything together and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, allowing the flavors to meld beautifully. - Make the Creamy Base
In a separate bowl, whisk together the almond milk and flour until smooth. Slowly add this mixture to the soup, stirring continuously to avoid lumps. Allow the soup to simmer for another 5 minutes, thickening into a creamy consistency. - Combine and Season
Stir in the cooked wild rice and let the soup simmer for an additional 5 minutes to combine all the flavors. Taste and adjust the seasoning with salt and pepper as needed. - Serve and Garnish
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. A side of crusty bread or crackers makes the perfect accompaniment.
Notes
- This soup thickens as it cools. When reheating, you may want to add a splash of broth or milk to restore the desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.